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Monday, October 5, 2009

I thought that the move would go more smoothly. I didn't think I'd be so homesick for the old house. I didn't think that this move was going to be this hard emotionally... I'm drained. I'm beat. My nerves are shot. Can you believe I left my crockpot in a cabinet at the old house? Good Lord. Where is my brain?? But I have to give big thanks to Laura at OrgJunkie.com for hosting MPM each week and giving me a reason to stay on track and for getting my prize win cookbook to me so quickly!! Yes, I have carryovers from last week since this move didn't go as seamlessly as I would have hoped....Recipes are below!!

Monday: Crockpot Chicken Cordon Bleu

Tuesday: Grilled Cheese & Soup

Wednesday: Crockpot Beef & Broccoli

Thursday: Tuna Melts

Friday: Crockpot Chili w/Hard Rolls

Saturday: Spaghetti Pizza

Sunday: Crockpot Smoked Sausages w/ Cabbage & Potatoes

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Spray the crockpot with cooking spray. Layer the chicken breasts in the bottom of the crockpot. Drizzle Honey Dijon dressing over the chicken, to taste (around 1/4 C). Layer ham and cheese over the top of the chicken. Top with stuffing, and drizzle about 1/4 C more dressing over the top. Cover and cook on low for 4-6 hours, or until chicken is 180 degrees and tender.

Combine broth and soy sauce in a crockpot, add onion, brown sugar and garlic. Stir in beef cubes. Cover and cook on low for 8-10 hours (or on high for 4-6 hours). About an hour before serving, combine water and cornstarch and blend well. Stir cornstarch mixture into the crockpot. Add broccoli to the crockpot and cook on low for an additional 30-60 minutes until broccoli is crisp-tender, or done to your liking.

In a large bowl, whisk the eggs and milk. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Top with the beef, spaghetti sauce, pepperoni, mushrooms and onion. Sprinkle with garlic salt. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.